Lunch: Linguine with Cauliflower, Garlic, and Bread Crumbs

The strong flavors of cauliflower, garlic, red-pepper flakes and Parmesan cheese balance perfectly, raising these common, readily available ingredients to new heights.

Ingredients

8 tbsp. olive oil
1 c. fresh bread crumbs
6 cloves garlic
6 tbsp. chopped fresh parsley
1/2 tsp. dried red-pepper flakes
1 tsp. anchovy paste
1 lb. linguine
1 head cauliflower (about 2 1/2 pounds)
1 tsp. salt
1/2 c. grated Parmesan

Instructions

In a large frying pan, heat 4 tablespoons of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan.
Heat the remaining 4 tablespoons oil in the same pan over moderately low heat. Add the garlic, parsley and red-pepper flakes. Cook, stirring, for 1 minute. Stir in the anchovy paste. Remove from the heat.
In a large pot of boiling, salted water, cook the linguine until almost done, about 8 minutes. Add the cauliflower and bring back to a boil. Cook until the cauliflower and pasta are just done, about 4 minutes longer. Drain. Toss with the garlic mixture, salt, bread crumbs and Parmesan. Top with additional Parmesan.
Variations: Substitute broccoli for the cauliflower. Add a handful each of raisins and pine nuts at the same time as the garlic, parsley and red-pepper flakes. Use four chopped anchovy fillets instead of the anchovy paste.
Wine Recommendation: Red wine, if it's simple and crisp, makes an intriguing choice for this dish. A touch of earthiness, such as you'll find in a basic Chianti, helps to tie the wine and food flavors together.